Smoked Cauliflower with Yoghurt & Pickled Currants
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Smoked Cauliflower with Yoghurt & Pickled Currants
Recipe By Courtney Roulston
Ingredients
1 whole Coles cauliflower, trimmed
3 tbs Squeaky Gate extra virgin olive oil
sea salt and black pepper to taste
2/3 cup Jalna yoghurt
1 tbs pomegranate molasses
¼ cup pepita seeds
1 tsp whole cumin seeds
¼ cup flat leaf parsley, leaves picked
Pickled Currants
1/3 cup currants
1/3 cup Coles finest white wine vinegar
1 tbs maple syrup
Method
Pre heat the smoker with cherrywood chips. Trim the bottom off the cauliflower so it sits flat then cut a cross with a small knife down into the core. Bring a pot of salted water up to the boil and place the cauliflower in the water upside down. Cook for 6 minutes then remove from the water and allow to dry.
Drizzle the cauliflower with 2 tbs of extra virgin oil and season with salt. Place in the smoker and leave for 50 minutes or until cooked through and smoked coloured with smoke all around the outside. Remove and set aside to rest.
Meanwhile, warm the vinegar, maple syrup, a pinch of salt and 2 tbs of water in a small pot. Place the currants into the pot and take off the heat. Set aside and allow to pickle for 20 minutes. Drain and reserve the pickle liquid.
Whisk the yoghurt in a bowl with ¼ cup of the pickling liquid until smooth. Toast the cumin seeds in a small pan over a medium heat until fragrant. Lightly crush in a mortar and pestle. Toast the pepita seeds in the same pan until crispy and place into the mortar and pestle and gently crush. Place the seeds into a small bowl and drizzle with remaining oil.
Cut the cauliflower into 4 thick wedges and place onto a serving plate. Drizzle the yoghurt and pomegranate molasses over the top. Scatter with pickled currants, seed mixture and parsley before serving.
